Mushroom & Spinach Avocado Toast with Boiled Eggs & Heirloom Tomatoes

This plate is the ultimate clean start. Creamy avocado toast topped with garlicky mushrooms and wilted spinach, served with perfectly boiled eggs and vibrant heirloom tomatoes on the side. It’s colorful, nutrient-dense, and totally brunch-worthy.

🛒 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Toast:

1 slice whole grain or sourdough bread

1/2 ripe avocado

1/2 cup sliced mushrooms

1/2 cup spinach

1 tsp olive oil

Salt & black pepper to taste

Optional: lemon juice & chili flakes

For the Sides:

2 eggs (hard-boiled or medium-boiled)

1/3 cup heirloom cherry tomatoes, halved

Dash of paprika or chili powder (for eggs)

Salt to taste

👨‍🍳 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

1. Boil the Eggs:

Boil eggs for 9–10 minutes for a firm yolk or 7–8 for medium. Cool in cold water, peel, and slice.

2. Sauté the Veggies:

In a skillet, heat olive oil over medium.

Add mushrooms and cook 5–7 min until browned. Toss in spinach and sauté until just wilted.

Season with salt and pepper.

3. Make the Avocado Toast:

Toast bread to your preferred crispiness.

Smash avocado with a pinch of salt and optional lemon juice or chili flakes.

Spread avocado on toast, then top with the mushroom-spinach mix.

4. Assemble the Plate:

Add the avocado toast.

Place sliced eggs and fresh tomato halves on the side.

Sprinkle eggs with a dash of paprika or chili powder for an extra pop.

🕒 Prep Time: 10 min

🔥 Cooking Time: 10 min

⏱ Total Time: 20 min

🍽 Servings: 1

🔥 Kcal: ~400 per plate